I always believe if somebody can make it better than you can: use them, and that always goes for black pudding. I have tried and to be honest its always been good, but not good enough, Artisan black pudding makers have decades of experience and their eye for getting it exactly right is second to none, that's why we use Fruit Pig Black Pudding, its aroma is like nothing you have smelt before and when cooked its soft, its crisp its just amazing. That's where our new Crisp Duck, Black Pudding, Pea Veloute & Gooseberry Confit starts from, coming soon
Just putting the finishing touches to this soup coming soon, Everybody loves a bit of Mulligatawny soup, and we all know that sweet and sour flavour finished with the creaminess of coconut milk makes for an amazing starter, We have added our own twist with crisp pork which adds another amazing element to this soup, look forward to sharing it with you
I keep getting asked why am i not into vegan food and that i should do more, its healthy, good for you, helps the environment etc etc so I've decided its about time i came to terms with the fact that we need to eat more vegan meals....
Just had a hip replacement, i know too young, but tell that to the crap Army medic who gave me some deep heat for a ripped tendon back in Norway in 1993..so I decided this was the perfect time to start my blog, i know i bore people to death with my passion for food but i love what we have on our amazing island and even more on my doorstep in Berkshire. We are so lucky to have people who like me, are passionate about what we are putting on our plates and what goes on behind the scenes to make this possible. If it wasn't for that passion from Farmers, Butchers, Fishmongers, Bakers to the people who showcase these amazing products my life would be so much harder as a chef, with so much innovation in the food scene right now its the perfect opportunity to see what is the best out there. So each week I'm going to show you recipes, where is best to shop, how to save money and what supermarkets are ripping you off, whats new, whats in season and where you are being conned with food descriptions and lots more,